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Q>ecial recipes l>y 
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Joseph Burnett Companv 



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Index 

heads^ 5 

bread dressings j6 

brown Betty, g 

cake, how to decorate, 16 

cakes, 10, II, 12, IS, 14 



--<- 



frosted macaroons, 12 
fruit punch, j^ 
ice creams, 18, ig, 20 
ices, 22 
kisses, II 



candies, 2^, 24, 25, 26, 2y, lamb, boned leg, roasted, j^ 

28, 2Q, 30 Marguerites, 14 

carnations, how to color, 4 ^^^^^^ ^^^^^^ ^ 



Charlotte Russe, 7 
chicken soup, 57 
chocolate syrup, 55 

claretsauce,foricecream,36 p^rfaits, 20, 21 
color pastes, how to use, 4; 

list of, 40 
custards, 5 

eggnog, frozen, 21; temper- 
ance, 34 



milk sherbets, 21, 22 
mint jelly, 33 
Neapolitan whip, 7 



ptes, Q, 10 
pistachio sundae, 37 
puddings, 6, y, 8 
Russian cream, 8 



filling, vanilla, g; choco- salads, 36, 37 



late, g 
fish timbale, 33 
flavoring extrdtts, 40 
frappes, 23 
frostings, 14, 13, 16 
frozen pudding, 20 



salad dressing, no oil, 36 
sardine eclairs, 34 
sauces, 31, 32, 33, 33, 36 
souffles, y, 8 
sugar cookies, 13 
vanilla wafers, 13 



Vienna chocolate, 33 

r" 

Copyright^ 70/5-, by Joseph Burnett Company 

©CU4tl]247 

JUN-4I9I5 



Preface 



h,a Bonne Bouche 

The flavoring is the most important part of a dessert. If the 
flavoring is disagreeable, the dessert will be disagreeable, no mat- 
ter how choice its ingredients, nor how careful their preparation. 
Burnett's Vanilla is an unexcelled flavoring extract, made from 
the choicest Mexican vanilla beans, of which it completely re- 
tains the rare fragrance and rich aroma. No inferior product of 
any description enters into it. It will give your dessert that 
delicate and deHcious touch, indefinable, yet so essential, that 
redeems even inferior materials. 

Another and scarcely less important element in a dessert is its 
appearance. The eye is an influential counsellor to the palate. 
If all candy were white, would it be so tempting? Has not its 
appearance a vital influence on the sense of taste .^ By using 
Burnett's Standard Color pastes, you can obtain in your desserts 
new effects, both appetizing and artistic. They give the sim- 
plest dish a relish and fresh pleasure. The daintiness of Burnett's 
Standard Color Pastes will tempt the most discriminating appe- 
tite, and the zest of Burnett's Flavoring Extracts will satisfy it. 
The specimen tables, desserts, and confections here shown, to- 
gether with the menus and the many practical recipes by Mrs. 
Janet M. Hill, suggest what can be done with Burnett's Color 
Pastes, as well as with Burnett's Extracts. On the tables, of 
course, other color schemes can readily be followed, using pink, 
orange, violet, or any favorite or appropriate hue as the keynote; 
and other dishes can be substituted, as desired. 
It is only necessary to say that all Burnett products, whether 
new or old, rank with Burnett's Vanilla in honesty of manu- 
facture and in excellence of results in use. To recommend them 
at further length to experienced housekeepers is superfluous. 



3 



How to Use Burnett's 
Color Pastes 

In Cooking 

Take a small amount, say half a cupful, of the material to be 
colored, and mix enough of the paste with it to give a shade a 
little deeper than that of the color wanted. Be sure that the paste 
is thoroughly mixed with the material to be colored; for if it is not, 
small specks or spots of color may appear. Return the colored 
portion to the dish, and stir it in thoroughly with the rest, so that 
there will be no streaks. If for any reason the material to be col- 
ored cannot be beaten or stirred, or if the color paste has become 
dry, dissolve the paste in a little warm water or milk, and add it 
directly to the material to be colored. 

To get hues diiferent from the regular colors, mix the pastes to- 
gether before using them. Vermilion, for instance, can be made 
by adding Red to Scarlet. To test these mixed colors exactly, 
dissolve them in hot water after the pastes are mixed, and then 
dip a lump of sugar into the water. Blue added to Green will give 
a bluish green. Rose added to Violet will give mauve; Yellow 
added to Orange will give a light, warm orange; and so on. 
The natural colors of fruit used in prepared dishes can be bright- 
ened and strengthened by these pastes. Be careful not to use too 
much of Burnetfs Color Paste. It is of great strength; much 
stronger than the so-called liquid colors. Delicate hues are more 
attractive and more desirable in every way than heavy ones. 

To Color Carnations 

Dissolve one-fifth of a small jar of Burnett's Red, Green, or Blue 
Color Paste in three-quarters of a tumbler of water. Trim the 
stems of the carnations to a length of about eight inches, split 
them for an inch or more, and place them in the colored water. 
The next morning the flowers will be beautifully tinted and flecked 
with color. With Blue, it is better to use either less water or 
more paste. 



To Make Colored Beads 

The following recipe is a very simple one for making beads at 
home. Many pretty combinations in different colors can be made, 
although light pink and violet are the most popular. Frequently 
small plain glass beads, either round or cylindrical, are strung 
between the colored ones. 

Heat one cup of fine table salt very hot. Dissolve half a cup of 
cornstarch in half a cup of water. With this, mix Burnett's 
Standard Color Paste, coloring the mixture a little deeper than 
the shade desired. Remove the salt from the fire, and add it to 
the colored cornstarch, being sure that the salt is very hot. Work 
the mixture with the hands into a smooth paste, which can be 
rolled into beads of any desired size with the fingers. When the 
beads are stiff enough to hold their shape, pierce them with steel 
pins, and leaving the pins in the beads, stick them into a board 
until the beads are dry. The pins can then be removed, leaving 
holes for stringing the beads. 

Puddings & Pies 

Mrs, Stacy's Baked Custard 

Break two eggs into a bowl, add two tablespoonfuls of sugar and 
beat with a spoon. Pour in a pint of milk, add a pinch of salt, 
stir, and strain through a fine sieve. Add one teaspoonful of 
Burnett's Vanilla, stir again and pour into custard cups. Place 
the cups in a shallow pan, containing one and one-half inches of 
water, and put the pan in a medium oven. After baking for about 
twenty minutes, insert a silver knife into the custard. If it is 
done, nothing will stick to the knife. When cooked, put in a 
cold place. 

A Delicious Soft Custard 

Put one quart of milk into a double boiler. Break four eggs into 
a bowl and beat them with one cup of sugar and a pinch of salt. 
As soon as a scum rises on the top of the milk, pour the milk 
gradually on the beaten eggs. Then pour the mixture back into 
the double boiler, and place it on the fire, stirring it until the 
custard thickens on the spoon. Be sure that the mixture does not 
come to a boil. Pour the custard into a bowl, and when it is cool 
add a teaspoonful of Burnett's Vanilla. Strain, chill, and serve. 

5 



Soft chocolate custard may be made by melting one square of 
chocolate and adding the hot melted chocolate to the custard 
immediately after the custard is removed from the fire. Serve 
in glass cups, placing a spoonful of whipped cream flavored with 
Burnett's Vanilla on each custard. 

Indian Pudding 

Scald one quart of milk, and mixing four tablespoonfuls of Indian 
meal with one of flour, cook the whole in a double boiler for about 
fifteen minutes. Then take it off the fire and add a little butter 
and salt. When it is cool, add some molasses and sweeten to 
taste with sugar. Then add one well beaten &<g<g and bake slowly 
for four or five hours. Serve plain or with vanilla ice cream, or 
spread maple sugar over the top and then pour cream over that. 

Marshmallow Pudding 

Soak one tablespoonful of gelatine in one-half cupful of water for 
half an hour. Beat the whites of two eggs thoroughly and add to 
them one cupful of sugar. Fill up the cup containing the gelatine 
with hot water, and add it to the beaten whites and sugar. Beat 
for twenty minutes, and flavor with Burnett's Vanilla or half a 
teaspoonful of Burnett's Almond. Then place the mixture in a 
mold, and serve it cold. 

This pudding should be eaten the day it is made, as it toughens if 
allowed to stand too long. 

A Delicious Steamed Chocolate Pudding 

Add two eggs, lightly beaten, to one-half cup of sugar and one 
tablespoonful of butter, which have been blended together. Add 
to this mixture two tablespoonfuls of grated chocolate. Mix 
thoroughly half a teaspoonful of cooking soda with one and a 
half cups of flour. Mix all the ingredients thoroughly together, 
pour them into a mold and steam them for two hours. When 
ready to serve, fill the center with whipped cream flavored with 
Burnett's Vanilla, and pour over the pudding a chocolate sauce, 
made as follows : 

In a double boiler place two squares of bitter chocolate grated, 
and a cup of sugar, beating steadily, and adding a little water all 
the time while cooking. Sweeten to taste, and just before serv- 
ing, add a teaspoonful of Burnett's Vanilla. Serve hot over the 
pudding, which will be found most delicious. 

6 



Marron Cream 

Boil a quart of large Italian chestnuts until they are tender. 
Remove the skins. Mash the chestnuts with three tablespoonfuls 
of powdered sugar, a pinch of salt, three tablespoonfuls of cream, 
a tablespoonful of Burnett's Vanilla, and four tablespoonfuls of 
sherry. Press into a mold and turn out when cold. Fill the center 
with cream whipped stiff with two tablespoonfuls of powdered 
sugar and a few drops of Burnett's Vanilla. Decorate with 
candied fruit. 

Roman Cream Pudding 

Put one and a half heaping tablespoonfuls of powdered gelatine 
into a clean saucepan, add three cupfuls of milk, and dissolve it 
slowly, then add four tablespoonfuls of sugar and the yolks of 
three well beaten eggs. Stir over the fire for a few minutes, but 
do not boil. Cool, add half a wineglassful of sherry, one and a 
half teaspoonfuls of Burnett's Vanilla, and the whites of three 
eggs, stiffly beaten. Whisk all together for five minutes, and then 
pour in to a wet mold. Turn out, and serve it decorated with can- 
died cherries. This is delicious if flavored with Burnett's Rasp- 
berry Extract and colored with Burnett's Red Paste. Omit the 
sherry and vanilla when using Burnett's Raspberry Extract. 

Charlotte Russe 

Whip half a pint of cream until it is stiff, then add two scant 
tablespoonfuls of powdered sugar and a half teaspoonful of Bur- 
nett's Vanilla or Rose Extract. Spread between parts of lady 
fingers. 

Neapolitan Whip 

Mix half a pound of chopped walnuts with half a pound of chopped 
fresh marshmallows. Blend with the mixture enough whipped 
cream, flavored with Burnett's Vanilla, to hold it together. Serve 
in glasses with a fruit sauce. 

Vanilla Souffle 

Melt three tablespoonfuls of butter with a scant half cup of flour, 
and add gradually one cup of scalded milk. When the mixture 

7 



is well thickened, pour it on the yolks of four eggs, which have 
previously been beaten thick and lemon colored, and mix with 
one-half cup of sugar. Allow the mixture to cool, and fold in 
the whites of four eggs beaten stiff. Add a teaspoonful of Burnett's 
Vanilla, and turn it into a buttered baking dish. Bake for thirty 
minutes in a slow oven. 
Souffles should be served as soon as they are cooked. 



Chocolate Souffle 



Melt two tablespoonfuls of butter and two tablespoonfuls of flour, 
and add gradually a cup of scalded milk. Melt two squares of 
chocolate in a double boiler; add one-half cup of sugar and two 
tablespoonfuls of hot water; and stir the mixture until it is smooth. 
Combine the two; add the well beaten yolks of three eggs; allow 
the mixture to cool, and then fold in the whites of three eggs 
beaten stiff. Add one teaspoonful of Burnett's Vanilla. Turn the 
mixture into a buttered baking dish, and bake in a moderate oven 
for twenty-five minutes. 



Chocolate Pudding 

Boil one quart of milk with a quarter of a cake of grated chocolate. 
When boiling, add three tablespoonfuls of corn starch dissolved 
in a little milk, one cup of sugar, and three eggs well beaten. 
Stir over the fire until it thickens, then remove it and add a scant 
tablespoonful of Burnett's Vanilla. 

For sauce, take one pint of milk, one-half cup of sugar, and a 
teaspoonful of corn starch dissolved in a little milk. Stir into the 
boiling milk until creamy. Flavor with a teaspoonful of Burnett's 
Vanilla. 



Russian Cream 

Mix and sift together several times a quarter of a cup each of 
flour and sugar and cook in one cup of scalded milk fifteen minutes. 
Beat one ^%% and beat in two tablespoonfuls of sugar and stir 
into the mixture. Flavor when cold with Burnett's Vanilla, Orange, 
or Raspberry Extract. 

8 



Brown Betty 



Put into a buttered baking dish a layer of sliced apples; sprinkle 
with sugar and cinnamon and cover with soft bread crumbs. 
Continue this process until the dish is full, having bread crumbs 
for the top layer. Dot it all over with small pieces of butter, add 
a few spoonfuls of hot water, and bake in a moderate oven until 
the apples are tender. Serve hot with vanilla sauce or cream. 

Cream Pie 

Beat one-third of a cup of butter to a cream. Gradually beat in 
a cup of granulated sugar, two eggs beaten light, the whites and 
yolks not separated, half a cup of milk, and a cup and a half of 
flour which has been sifted and then sifted again with half a level 
teaspoonful of soda and a slightly rounded teaspoonful of cream of 
tartar. Flavor with half a teaspoonful of Burnett's Almond. Bake 
in two pans. Put the layers together with the following filling, 
and sift powdered sugar over the top, or frost with plain frosting. 

Vanilla Filling 

Scald a cup of milk in a double boiler. Stir a quarter of a cup of 
sifted flour into a quarter of a cup of cold milk and when smooth 
stir into the hot milk. Then continue to stir it until the mixture 
is smooth and thick. Cover it up and let it cook fifteen minutes. 
To one beaten &%% add one-half a cup of sugar and one-quarter 
of a teaspoonful of salt and beat again. Then cook in the hot 
mixture, beating constantly. Let it cook until the ^'g^ is set, and 
when cool, flavor with Burnett's Vanilla or Orange Extract. 

Chocolate Filling for Cream Pie 

Scald a cup and a half of milk in a double boiler. Stir half a cup 
each of flour and milk, and a quarter-teaspoonful of salt, to a 
smooth paste, then stir them into the hot milk. Continue to stir 
until the mixture thickens, add two squares of chocolate, cover 
and let cook about fifteen minutes. Beat two eggs, or four yolks, 
add three-fourths of a cup of sugar and beat again, then stir into 
the hot mixture, stir and cook until the eggs seem "set" or 
cooked, and the mixture is smooth and the chocolate mixed evenly 
throughout. When it is cold flavor with a generous half-teaspoon- 
ful of Burnett's Vanilla. 



Norah's Squash Pie 



To one e^^ well beaten, add two cups of steamed and strained 
squash, two butter crackers well ground up, half a cup of sugar, 
a scant quarter of a teaspoonful of Burnett's Jamaica Ginger; half 
a teaspoonful each of Burnett's Cinnamon and Nutmeg Extracts, 
and a quarter of a teaspoonful of salt. Mix these ingredients to- 
gether, adding gradually a cup of milk. Bake on one crust in a 
deep pie plate for an hour and a half, in a moderate oven. 



Cakes, Cookies, & 
Frostings 

Bridal Cake 

Cream half a cup of butter, and add gradually one and a half 
cups of powdered sugar, beating until creamy. Add alternately, 
a little at a time, half a cup of water, and two cups of sifted 
pastry flour, two and a half level teaspoonfuls of baking powder, 
and one-quarter of a cup of corn starch. Now add a few drops of 
Burnett's Almond Extract, and one teaspoonful of Burnett's 
Vanilla, and cut in carefully the whites of six eggs beaten very stiff. 
Put the mixture into a cake pan and bake in a slow oven for one 
hour. When finished, cover the top with a frosting flavored with 
Burnett's Pistachio Extract, and colored with Burnett's Green 
Color Paste. 

Angel Cake 

Using a half-pint measuring cup, sift one and one-quarter cups of 
sugar five times. Sift one cupful of pastry flour five times. Beat 
the whites of ten eggs with a good pinch of salt, using instead of 
the Dover variety of G^g^ beater, a cake spoon, as that beats in 
more air. Be sure the eggs and mixing bowl are very cold. When 
the eggs are about half beaten, add one level teaspoonful of cream 
of tartar and beat until stiff. Sift in the sugar, put two teaspoon- 
fuls of Burnett's Vanilla on the sugar; beat the batter until smooth 
and glossy, and then carefully sift and fold in the flour. Remember 
that every stroke of the beater after the flour is in toughens the 

10 



cake. A tube pan Is the best to bake it in. Never grease the pan. 
The oven must be moderate enough so that the cake will rise 
before it begins to bake. Then increase the heat. If the cake 
begins to crack open, it is baking too fast. It should bake for 
thirty-five or forty minutes. Take it from the oven and invert 
the pan on cups, or anything that will hold it up, until the cake 
is perfectly cold. If it is not cooked enough, it will sweat and 
fall out. Do not be afraid to look into the oven, but after you do, 
be sure to shut the door carefully. 



American Kisses (best of all) 



Into the whites of four eggs, beaten very stiff, sprinkle a level 
pint of granulated sugar, a teaspoonful at a time. Mix, but do not 
beat it in. Add a few drops of Burnett's Vanilla. Drop on greased 
paper in tins, and bake in a moderate oven. 



Chocolate Cream Layer Cake 



For the cake, cream half a cup of butter, add one and one-quarter 
cups of sugar, and mix in, alternately, half a cup of water, and two 
cups of pastry flour sifted three times with two teaspoonfuls of 
baking powder. Beat well, flavor with a teaspoonful of Burnett's 
Vanilla, and add the stiffly beaten whites of five eggs. Bake in 
two layers. 

For the filling, whip one pint of cream until it is stiff. Melt two 
squares of chocolate and add half a cup of sugar and half a cup 
of the whipped cream. Flavor with half a teaspoonful of Burnett's 
Vanilla and set aside, mixing the balance with the cool chocolate. 
Spread between the layers of the cake, and decorate with the cream 
that was put aside. 

DeviPs Food Cake 

Mix half a cake of chocolate grated with half a cup of milk, one 
tgg yolk, and one cup of granulated sugar. Boil until the sugar 
and chocolate are dissolved. Take it off the stove, add one tea- 
spoonful of Burnett's Vanilla, and let it cool while mixing the cake. 
For the cake, take one cup of powdered sugar, half a cup of butter, 
half a cup of milk, two eggs well beaten, two cups of flour, and 
two teaspoonfuls of baking powder. Mix the cake into batter, 



add the chocolate mixture, and bake in two round tins. In this 
recipe, the butter and sugar must be well creamed and the flour 
and sugar sifted before measuring. 

When the cake is cold, ice it with the following caramel filling. 
Take four cups of brown sugar, one cup of milk, and one-third of a 
cup of butter. Cook about as long as for fudge, until it almost hairs. 

Strawberry Cake 

For the cake, cream one-third of a cup of butter, add one cup of 
sugar, and the well beaten yolks of two eggs, and then alternately 
half a cup of milk, and one and a half cups of flour sifted with 
half a teaspoonful of soda and two level teaspoonfuls of cream of 
tartar. Lastly, add the whites of the eggs beaten dry, and half a 
teaspoonful of Burnett's Orange Extract. Bake in two pans. 
For the filling, crush and strain half a cup of strawberries, add one 
cup of heavy cream and half a teaspoonful of Burnett's Vanilla, 
and beat until it is stiff. Beat the white of one ^%% dry, add one- 
eighth of a cup of sugar gradually, then beat it into the cream and 
berries, and spread between the layers and on the top of the cake. 

India Cake 

Cream three-quarters of a cup of butter with two cups of sugar. 
Add three eggs, the whites and yolks beaten first separately and 
then together. Then add two cups of flour, and one teaspoonful 
of soda and two of cream of tartar sifted together. Add one cup 
of milk and a scant teaspoonful of Burnett's Almond Extract. 
Mix well, and bake in a slow oven. Frost with either a sugar 
frosting, page 15, or a marshmallow frosting, page 16. 

Frosted Macaroons 

Beat the whites of three eggs until they are light and dry, and 
then after adding a pinch of cream of tartar, beat them again. 
While still beating, add a cupful of sifted granulated sugar, a tea- 
spoonful of flour, and a pint of very finely chopped nuts. The 
mixture is dropped by teaspoonfuls on buttered paper spread on 
the bottom of an inverted baking tin, and the macaroons should 
be baked until golden brown in color. 
For the frosting, beat the whites of two eggs well, then add a 

12 




Menu for a Dinner 




Color scheme: green 

Green tinted carnations: page 4. 

Table decorations: page jq 

Cream of green pea soup 

Fish timbale, Hollandaise sauce: page j^ 

Boned leg of lamb, bread dressing, roasted: page jj 

Alint jelly: page jj 

Baked potatoes in the half shell 

String beans, buttered 

Lettuce, celery, and green pepper salad: page j6 

Pistachio ice cream sundae, sultana roll style: page j/ 

Decorated cake: page 16 

Bonbons, tinted green 

Coffee 



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A decorated 
cake: page i6 



~w* 







Small cakes 
iced: page 14 



cupful of powdered sugar and some grated cocoanut, and flavor 
with a little Burnett's Vanilla. Do not place the icing on the mac- 
aroons until after they are cooled. 



Sugar Cookies 



Two-thirds of a cup of butter, two-thirds of a cup of sugar, two 
eggs, four tablespoonfuls of milk, two teaspoonfuls of Burnett's 
Vanilla, one-half a teaspoonful of soda and one teaspoonful of 
cream of tartar. Add flour enough to roll, and sugar on the top 
after rolling. 

Pecan Cakes 

Beat together three eggs, and add to them one and one-half cup- 
fuls of brown sugar, one-half a teaspoonful of salt, one and one-half 
cupfuls of chopped nut meats, and one-half a teaspoonful of Bur- 
nett's Almond Extract. Then sift in three-quarters of a cupful of 
flour. Mix the ingredients well together, and turn them into a 
greased pan. Bake for fifteen minutes. 

Vanilla Wafers 

Cream one-half a cup of butter until very light, adding gradu- 
ally one cup of powdered sugar and cream. Add alternately two 
teaspoonfuls of Burnett's Vanilla, one-half a cup of milk, and two 
cups of pastry flour, beating vigorously for a minute. Spread 
thinly on the inverted bottoms of baking pans, which should be 
greased with melted butter and quite cold. Crease with a knife 
into three inch squares and bake in a moderate oven until a very 
delicate brown. Take from the oven quickly, remove, and roll 
them on the tin into cylindrical rolls. 



Honey Cakes 



Sift together one cupful of flour with a teaspoonful of baking 
powder and a large pinch of salt, and then blend it with one well 
beaten ^%'g^ one teaspoonful of butter, and one-third of a cup of 
strained honey. Flavor with one-third of a teaspoonful of Bur- 
nett's Almond Extract, and drop a teaspoonful of the mixture at 
a time on a buttered tin. Bake in a quick oven. 

13 



Small Decorated Cakes 

Cream one-half a cupful of butter, and add one cupful of sugar. 
Then add the beaten yolks of four eggs, two tablespoonfuls of lemon 
juice, the grated rind of a lemon, and one and one-quarter cup- 
fuls of flour that has been previously sifted with one-quarter tea- 
spoonful of soda. Bake the mixture in small tins. When the cakes 
have become cold, cover the smooth side with one of the f rostings 
given on page 15. 

Separate the frosting into two parts and color one part with 
Burnett's Red Color Paste, and the other with Burnett's Green 
Color Paste. Following the directions on page 16, place the 
green frosting in the paper funnel, and make holly leaves on the 
cake. Then with the red frosting make the holly berries. Poin- 
settias and other flowers can be made the same way. A pointed 
match or a pin can be used for marking in the details, such as 
veins on the leaves. 



Marguerites 



Boil a cupful of sugar with one-half cup of water until it shreds. 
Place the syrup on the back of the range, and drop in five marsh- 
mallows cut in small pieces. When dissolved, gradually pour the 
mixture upon the whites of two eggs that have been beaten dry, 
beating it constantly. Add one-half a cup of shredded cocoanut, 
and when partially cool, one-quarter teaspoonful of Burnett's 
Vanilla and three-quarters of a cup of chopped nut meats. Tint 
with Burnett's Red Color Paste. Pour a little of the mixture on 
crackers, but do not spread it quite to their edges. Sprinkle a 
little of the chopped pistachio nut meats on the center of each, 
and set them in a moderate oven for a few minutes. 



Chocolate Frosting 



To the &%% frosting, page 15, add one tablespoonful of cold water. 
Scrape fine one ounce of chocolate, and put it into a small granite- 
ware saucepan with two tablespoonfuls of confectioner's sugar 
and one tablespoonful of hot water. Stir over a hot fire until 
smooth and glossy, and then add another tablespoonful of hot 
water. Stir the dissolved chocolate into the vanilla-flavored ^%% 
frosting. 

14 



Boiled Frosting 



Add two teaspoonfuls of water to the whites of two eggs, and beat 
them to a stiff froth. Boil one cupful of sugar and one-half a 
cupful of water until the syrup hairs when dropped from the tip 
of a spoon, and pour the hot syrup into the whites very slowly, 
beating the mixture with a fork. Add a teaspoonful of Burnett's 
Vanilla, and beat until the frosting will spread smoothly without 
running. 

Great care must be taken in boiling the syrup. When it is nearly 
done, test it frequently to avoid cooking it too much, which will 
make it too hard; or not cooking it enough, which will cause the 
frosting not to set. 



Sugar Frosting 



Take one and one-half pounds of powdered sugar, half a pint of 
water, and a piece of butter the size of a nutmeg. Flavor with 
Burnett's Vanilla. Put the sugar, water, and butter into a pan, 
boil eight minutes; take it off the stove, put it into a bowl, add 
flavoring, stir it till it thickens, then spread it on the cake. This 
frosting can be used instead of cream for layer cake. 
It can be flavored with Burnett's Pistachio, Rose, Lemon, or 
Orange Extracts also, and colored to suit with Burnett's Color 
Pastes. 



Egg Frosting 



Take the whites of six eggs, powdered sugar, and Burnett's Vanilla. 
Beat the eggs to a stiff froth, stir in the sugar, then add half a 
teaspoonful of Burnett's Vanilla. Spread upon the cake, and set 
in a hot oven about one minute, or until the frosting hardens, 
and then lay away in a cool place. The above can be used for a 
layer cake, and is sufficient for three layers. 

Maple Frosting 

Put two cups of maple sugar and one cup of cream into a granite- 
ware saucepan and stir over the fire until the sugar is dissolved. 
Continue boiling without stirring until it will form a soft ball in 
cold water. Take it off the fire and beat constantly until it is the 
proper consistency to spread. Then spread it as quickly as pos- 
sible over the cake. 

^5 



Marshmallow Frosting 

Take one cup of sugar and four tablespoonfuls of water and boil 
them together for six minutes. Then pour this into a stiffly 
beaten white of an t^%^ beating until cool. Melt about twenty 
fresh marshmallows in a double boiler, pour the mixture into them, 
and adding one-half a teaspoonful of Burnett's Vanilla, beat until 
smooth and stiff. Put it on the cake at once. 

Cocoanut Frosting 

Boil together for seven minutes a pound and a half of sugar, one-, 
half pint of milk, and a piece of butter the size of a nutmeg. 
Then place the mixture in a bowl and stir it until it cools a little. 
Add one-quarter of a pound of shredded cocoanut and a teaspoon- 
ful of Burnett's Orange Extract, and stir the mixture again until 
it thickens. Then spread it on the cake, and sprinkle the top with 
a little more cocoanut. Should the frosting become too hard to 
spread over the cake smoothly, place the bowl in hot water; take 
a broad knife, dip it in the hot water, and smooth the frosting 
on the cake. 

The above recipe will make a batch for a layer cake, and will be 
sufflcient for three layers. 



How to Decorate a Cake 

A cake with a decorated frosting is always attractive, whether for 
a Christmas dinner, birthday party, or any other special occa- 
sion. The following information for those who may wish to pro- 
duce one has been obtained from a practical cake decorator. 
Take some paper parchment, or a sheet of very thin note paper, 
and rolling it into the shape of a funnel, pin it together, cutting off 
the lower end just above the bottom. 

For the frosting, put the whites of four eggs into a bowl, and 
whip them with a strong whip or whisk until they are dry. Add 
one tablespoonful of confectioner's sugar, which has been care- 
fully sifted, and whip briskly for three minutes, then add another 
tablespoonful of sugar, and whip as before. After the third 
tablespoonful of sugar has been added, add half a teaspoonful of 
lemon juice, and whip briskly again. Continue this process until 
the mixture is stiff enough to hold in any form. But always bear 

i6 



in mind that the success of the frosting depends entirely on the 
steady and brisk whipping between the additions of sugar, rather 
than on the amount of sugar used. 

The icing should now be divided into as many parts as there are 
colors, and each portion colored delicately to the desired shade 
with Burnett's Standard Color Paste. Be careful to mix the 
paste thoroughly through the frosting, as otherwise specks of 
color will appear in it. 

Round loaf cakes lend themselves better to decorations than 
square cakes. The cake should be iced and left for three or four 
minutes in a slightly warm oven with the door open, after which 
it should be allowed to stand for at least one hour. The icing left 
over should be kept covered with a damp cloth. 
To make a pattern for the design, draw a circle the size of the cake 
on a piece of paper; and then draw whatever design is wanted, 
such as flowers, figures, or numbers, on the paper inside the circle. 
Perforate this design with a pin, thus making a pattern. Place it 
on the cake, and sprinkle over it a little finely powdered charcoal, 
so that when the paper is taken off, the pattern is left on the cake. 
Then take the funnel and partly fill it with icing of the desired 
color. Fold the top of the funnel over the icing, so that when 
the contents are forced out of the bottom none will flow over the 
top of the funnel. Holding the funnel in one hand, move it along 
the lines of the design, using the other hand to squeeze the icing 
out. Keep a steady pressure on the funnel. It is a good idea 
always to begin in the center and work outward. 
Simple decorations, such as initials, names, and dates, can be 
made without using the pattern. 

Frozen Desserts 

In frozen desserts, more than in any other kind, the results de- 
pend upon the flavoring. The following recipes have been given 
a careful trial in our laboratory kitchen, and we can safely recom- 
mend them as the most delicious that you have ever tasted. 
Be careful, when scalding cream, to cook it in a double boiler and 
not to heat it above 150° F., which point can be determined by 
taking the mixture off the fire and seeing if a wrinkled yellowish 
coating has formed. If it is heated much above 150°, the cooked 
taste will be so strong that a double quantity of extract will be 
required to overcome it. 

17 



Ice or snow, and salt are required for the process of freezing. The 
salt melts the ice, and in melting absorbs heat from the mixture, 
thus causing it to freeze. The finer the ice, the more quickly the 
freezing will be accomplished. In packing the freezer, allow three 
measures of ice to one of salt. The can should not be filled more 
than three-fourths full, as the liquid expands in freezing, and the 
cream will become coarse grained and salty, if overcrowded. 
After freezing, the water should be drawn off from the freezer, 
which should be packed anew with ice and salt, and allowed to 
stand an hour, or longer if possible. This makes the ice cream 
richer as well as improves its flavor. The best ice cream is made 
from cream and sugar, flavored with fruit, nuts, and Burnett's 
Extracts. Substances such as gelatine or cornstarch simply 
thicken the cream, without making it richer. 
Ice cream made at home is far better than the kind you buy, 
which usually contains condensed milk, cornstarch or other arti- 
ficial thickening, instead of cream; besides often being flavored 
with a cheap, rank artificial extract. Make some at home, and see. 

Vanilla Ice Cream 

Heat a half pint of milk in a double boiler, and dissolve in It three- 
quarters of a cup of sugar. When the sugar is thoroughly dissolved 
and cooled, add to the mixture a pint of cream that has been slightly 
whipped — from two to three minutes — and then two teaspoon- 
fuls of Burnett's Vanilla. Mix thoroughly, and freeze in the 
usual fashion. This makes one quart. This ice cream is well 
adapted for serving with various sauces: pages 31 and 32. 

Philadelphia Vanilla Ice Cream 

Scald carefully a half pint of milk with one pint of cream, and add 
one-half a cup of sugar. When cold, add a scant tablespoonful of 
Burnett's Vanilla, and freeze. The scalding gives a firm, velvety 
texture not found in other creams. This makes one quart. 

Pistachio Ice Cream 

Scald carefully a half pint of milk with one pint of cream and add 
one-half a cup of sugar. Add a dessertspoonful of Burnett's Pis- 
tachio Extract; or more, according to taste. Color with a little 
Burnett's Green Color Paste, and freeze. This makes one quart. 

18 



Ginger Ice Cream 

Scald carefully a half pint of milk with one pint of cream, and add 
one-half a cup of sugar. Add one dessertspoonful of Burnett's Gin- 
ger Extract. Serve with chopped preserved Canton ginger in syrup. 
This makes one quart. 

French Vanilla Ice Cream 

Beat the yolks of two eggs with a half a cup of sugar until quite 
thick. Scald two cups of milk in a double boiler, add a little of it 
to the &^% mixture, stirring thoroughly; then add all together, still 
stirring thoroughly until it boils. Then strain, and when it is cool, 
add one-half pint of cream, two or three teaspoonfuls of Burnett's 
Vanilla, and freeze. Serve with cut-up fruit, chocolate sauce, or 
maple sauce, page 32. The quantities here given make one quart. 

French Chocolate Ice Cream 

Beat the yolks of two eggs with a half a cup of sugar until quite 
thick. Scald two cups of milk in a double boiler, add a little of it 
to the ^%% mixture, stirring thoroughly, then add all together with 
one square of chocolate melted in a tablespoonful of hot water, 
still stirring thoroughly until the mixture boils. Then strain, and 
when it is cool, add one-half pint of cream and one teaspoonful 
of Burnett's Vanilla, and freeze. This makes one quart. 

French Coffee Ice Cream 

Beat the yolks of two eggs with a half a cup of sugar until quite 
thick. Scald two cups of milk in a double boiler, add a little of 
it to the &%% mixture, stirring thoroughly; then add all together, 
still stirring thoroughly until it boils. Then strain, and add one- 
half cup of strong coffee and one-half pint of cream. When it is 
cool, add one teaspoonful of Burnett's Vanilla, and freeze. This 
makes one quart. 

Strawberry or Raspberry Ice Cream 

Sprinkle two cups of powdered sugar over two quarts of straw- 
berries. Mash them well, and after letting them stand half an 
hour, pour them into a large piece of cheese cloth and squeeze out 
the juice. Add to the pulp a little milk and again squeeze, until 
nothing is left but the seeds. Add to the juice one quart of thin 

19 



cream which has been scalded and cooled. Place in the freezer 
and freeze. Raspberry ice cream may be made in the same way 
by substituting raspberries for the strawberries. This makes two 
quarts. 

Frozen Pudding 

Scald one cup of cream, and mix with it two cups of sugar, and 
one-half a teaspoonful of salt. Turn into it a quart of boiling milk. 
Stir constantly until the mixture is smooth; then continue to stir 
at intervals for twenty minutes. When cold, stir in four eggs 
beaten until they are foamy, and one pint of stiffly whipped cream. 
Flavor with two teaspoonfuls of Burnett's Vanilla. When partly 
frozen, stir in one-half a pound of candied cherries, plums, apricots, 
pineapples, about two ounces of pistachio nuts sliced thin, and, 
if desired, a wine glass of sherry. This makes three quarts. 



Parfaits 



A parfait is a mixture of whipped cream, ^gg^^ <2w^ flavoring, frozen 
in a mold packed in equal parts of ice and salt, without being churned 
in the freezer. 

Syrian Parfait 

Pour a pint of scalded cream over a quarter of a pound of freshly 
roasted coffee, and let it stand for half an hour. Cream the yolks 
of six eggs with a quarter of a pound of sugar. When they are 
well beaten, add the coffee mixture, and stir over boiling water 
until the mixture equals thick cream in consistency. Strain; add 
one-half pint of cream and two teaspoonfuls of Burnett's Vanilla. 
Beat over ice, pack in a mold and freeze. 

Raspberry Parfait 

Mix one cup of powdered sugar with one quart of raspberries, and 
mash through a fine strainer. Add to the juice a third of a box of 
gelatine that has been softened in cold water and melted. Whip 
a pint of cream and beat the salted whites of three eggs stiff and 
fold them into the juice as it thickens. Freeze in a mold and serve 
with mashed and sweetened raspberries as a sauce. 

20 



Chocolate Parfait 

Melt two ounces of unsweetened chocolate In half a cup of water, 
add one cup of sugar and boil until thick. Pour the mixture over 
the yolks of four eggs. Place in double boiler, and cook and stir 
constantly, until a spoon placed in the mixture is caked with it. 
Stand it in a basin of water and beat it frequently until cold. Add 
one pint of thick whipped cream and flavor with one teaspoonful 
of Burnett's Vanilla. Serve in glasses, placing one tablespoonful 
of whipped cream, flavored with a little Burnett's Vanilla, on 
top of each. 

Frozen Eggnog 

Beat the yolks of five eggs until they are light, and then gradually 
beat in one cupful of sugar. Add a quart of milk and a tablespoon- 
ful of Burnett's Vanilla, and placing the mixture in a freezer, 
freeze it to a very soft mush. Then beat a cupful of heavy cream 
until it is firm, and fold it into the beaten whites of five eggs. 
Add this to the mixture in the freezer and freeze until it is stiff. 
Serve in tall glasses with a little nutmeg sprinkled over the top. 

Milk Sherbets 

Milk sherbety as the word indicates, is similar to an ordinary ice, 
milk being substituted for water. Though the milk will curdle with 
the more acid fruit juices, on freezing the curdling disappears. 

Lemon Sherbet 

Place the can in the freezer and surround it with ice and salt in 
the proportion of three to one. Pour one quart of thin cream into 
the mold and add to it the strained juice of three lemons, to 
which have been added two cups of sugar, and one teaspoonful of 
Burnett's Lemon Extract. Then freeze the mixture, turning the 
handle slowly at first and then faster until the sherbet is frozen. 

Pineapple Sherbet 

Pack the can in Ice, and after it is chilled add one quart of cold 
milk, one-half cupful of pineapple juice, and the juice of one and 
a half lemons and one orange. Then add about one and a half 
cups of sugar and freeze in the usual way. 

21 



Peach or Strawberry Sherbet 

Melt three cups of sugar In one cup of hot cream. Allow it to cool, 
and then add three cups of milk and one-half a cup of lemon 
juice. When the mixture is partly frozen, add one pint of mashed 
peaches, and let the sherbet ripen for several hours. 
Strawberry milk sherbet may be made in the same way. 



Ices 

L,emon Ice 

Add the juice of four lemons to one quart of boiling water and 
two cups of sugar. Flavor with a teaspoonful of Burnett's Lemon 
Extract. Allow the mixture to cool. Strain and freeze. 

Orange Ice 

Soak two tablespoonfuls of gelatine in half a cup of cold water 
for twenty minutes. Add one and a half cups of boiling water. 
Then add one cup of sugar, one cup each of orange and of lemon 
juice, and one teaspoonful of Burnett's Orange Extract. Color 
with a little Burnett's Orange Color Paste. Cool, strain, and 
freeze. Serve in glasses, with a strawberry on top of each ice. 

Mint Ice 

To one quart of boiling water, add one cup of sugar and one-half 
cup of lemon juice, and one teaspoonful of Burnett's Essence of 
Peppermint. Cool, strain, color delicately with Burnett's Green 
Color Paste, and freeze. Serve in glasses with a sprig of spear- 
mint in each. 

Strawberry Ice 

Mash one quart of hulled strawberries and add one and one-half 
cups of sugar. Then add the juice of a lemon and one quart of 
cold water. Color with Burnett's Red Color Paste. Strain and 
freeze. 

22 



Frapp^s 



Frappes are half frozen, soft, snowy substances y and should he served 
immediately after being made. 

Cafe Frappe 

1. Add one cup of sugar and a cup of thin cream to a cup of 
strained black coffee. Freeze soft and serve in glasses, with 
whipped cream flavored with Burnett's Vanilla. 

2. Prepare as in No. i, but leaving out the cream. This recipe 
is a favorite in southern Europe. People may be seen in the 
cafes on hot summer afternoons with a cafe frappe before them 
instead of black coffee. As made abroad, there is often a small 
amount of chicory added to the coffee. 

Chocolate Frappe 

Boil one quart of milk in a double boiler. Then put four ounces 
of unsweetened chocolate, cut up in small pieces, three tablespoon- 
fuls of hot water, and one cup of sugar into a granite-ware pan, 
and stir over a hot fire until glossy. Stir this mixture into the 
hot milk. Beat well with a whisk. Add one teaspoonful of Bur- 
nett's Vanilla. Chill the mixture, freeze it soft, and serve it in 
long glasses with whipped cream flavored with Burnett's Vanilla. 

Fruit Frappe 

Boil one pint of sugar with a quart of water for fifteen minutes. 
Add half a cup of lemon juice and one and a half cups each of 
grape-fruit juice and of orange juice. Cool, strain, and freeze 
to a soft, snowy consistency. 



Candies 

Fondant 

Take six cups of granulated sugar, two cups of water, and one 
quarter of a teaspoonful of cream of tartar. A marble slab at 
least two feet long is desirable. Do not make more syrup, as it 

23 



would be likely to run off the slab, and become unmanageable. 
Cook the sugar, water, and cream of tartar until it will cream, the 
test being made by rubbing about two teaspoonfuls in a smooth- 
bottom saucer with a teaspoon, where it ought to form a stiff 
mass. The syrup itself will be quite liquid. You must pour it 
out gently on the slab while you work it back and forth with a 
wooden butter-paddle, until it is cool enough to use your hands 
on. Work it rapidly until it is like bread dough, and does not 
stick to the slab. If you find that it is too thick and adheres 
to the board too fast for you to work it, add a little hot water to 
it, and let an assistant scrape it up off the slab with a broad knife. 
If it will not cream, put it back on the fire and cook it a little 
more. A little experimenting will soon bring good results. Di- 
vide the mass into pieces, and color and flavor it to taste; it is 
then ready to use. 

This constitutes a cream filling or cover for all kinds of nuts and 
conserves, chocolates, and other confections. It is very simple, 
and so varied and adaptable in its use as to give the greatest 
facility to a home candy-maker. The recipes for making a fon- 
dant with sugar, white of eggs, and water, which becomes hard as 
soon as the water dries out, and never has the flavor of the cooked 
cream, is not given here, as this recipe is far superior. No one 
having once made the cooked cream will again use the other. In 
all places where the word "fondant" is used this cream is meant, 
and it is presumed that you have it at hand. 

Cream Walnuts 

Crack the walnuts so as to leave the nuts whole; flavor the fon- 
dant with Burnett's Vanilla or Burnett's Rose Extract, color it with 
Burnett's Rose Color Paste. Cut the fondant up, mold the pieces 
into little balls and press a half nut on either side of each ball. 
They will stiffen in a few minutes. 

Molasses Nut Candy 

Place in a saucepan a pint of molasses, a cupful of brown sugar, 
a tablespoon of butter, and two tablespoonfuls of vinegar. Boil 
until a little of the mixture dropped in cold water becomes brittle. 
Just before taking it off the stove, add a large pinch of salt, a large 
cupful of chopped nut meats, and a teaspoonful and a half of 
Burnett's Vanilla. Pour into buttered tins and mark in squares. 

24 



Cream Figs 

Split a fine, dried fig in half, roll it into the shape of a whole fig, 
cover it with fondant colored with a little Burnett's Green Color 
Paste, and press flat. After it is dry cut it in half and stick a piece 
of green conserve in the end for a stem. 

Peppermints 

Melt a half a pound of the fondant and flavor it with half a tea- 
spoonful of Burnett's Essence of Peppermint. Melt a second 
half-pound of the fondant, flavor it with Burnett's Essence of 
Wintergreen, and color it with Burnett's Rose Color Paste. Drop 
each from the end of a spoon upon confectioner's paper to cool. 
In the same way the fondant can be flavored with Burnett's 
Lemon, Orange, Almond, Clove, or Cinnamon Extract, and with 
Burnett's Color Paste colored any color desired. 

Chocolate Coating 

Put one-half a pound of chocolate in a saucepan over boiling 
water, and when melted stir in two level tablespoonfuls of butter, 
and two tablespoonfuls of boiling water. Mix well. If a thicker 
coating is desired, add more chocolate. If thinner, add more water. 

Chocolate Creams 

Make the fondant into little cones. Melt the chocolate in a small 
bowl set in hot water; when it is liquid, beat it with a teaspoon to 
make it glossy. Cover the cones smoothly with the chocolate, 
using the fingers, and set on wax-paper to dry. 
The cream inside the chocolate may be flavored with Burnett's 
Vanilla, Rose, Lemon, Orange, or Raspberry Extracts. Chocolate 
peppermints may be made in the same way, by dipping pepper- 
mints, made as above, into melted chocolate. 

Chocolate Almonds 

Rub a quarter of a pound of shelled almonds in a cloth to remove the 
dust. Grease a large flat dish with butter. Stir three cups of gran- 
ulated sugar, in a double boiler, over a fire until it is melted. Dip 
each almond with a steel fork into the melted sugar and then shake 
it ofl" quickly on the buttered dish. Dip each almond in the melted 
chocolate as described in the above recipe and drop on wax-paper. 

25 



Delicious Caramels 

Put one and a quarter cups of sugar, a little over a third of a cup 
of corn syrup, a quarter of a cup of butter, a sixteenth of a tea- 
spoonful of cream of tartar, with half a cup of thin cream, on the 
fire to cook. Stir the mixture constantly, and after it has boiled 
a few moments, gradually stir in three-quarters of a cup of thin 
cream, adding only a Httle at a time, as cream thus added is less 
likely to curdle. Stir often and cook to the hard-boiled degree, or 
if you have a confectioner's thermometer, to 248° F. Add two tea- 
spoonfuls of Burnett's Vanilla while it is cooling, and turn into two 
pans. Half a cupful of walnut meats also may be added if desired. 
For chocolate caramels use the same recipe, adding three ounces 
of chocolate melted a short time before the cooking is to be done. 

Chocolate Covered Caramels 

These caramels are made by placing the chocolate caramels just 
described on ice to harden them, and then dipping them into the 
chocolate coating. 



Old Fashioned Cream Candy 



Two pounds of granulated sugar, two cups of water, one-quarter 
of a teaspoonful of cream of tartar. Put on the sugar, water, and 
cream of tartar, and boil without stirring. Occasionally, when the 
sugar granulates around the margin, wipe it off with a wet cloth. 
When the syrup forms a firm ball on being dropped into water, 
remove it from the fire, and put in the desired flavor. Without 
scraping the kettle or spoon, pour into flat dishes till the candy is cool 
enough to pull. Pull it as long as you can, and draw it out in long 
strips. Break them off by striking with the back of a knife, and 
roll the strips flat, in pieces about five inches long. Lay them on 
buttered dishes, the pieces not touching each other, and in a day 
they will cream. Color for variety with Burnett's Rose, Yellow, 
or Orange Color Pastes. Maple sugar used in the proportion of 
one-third or two-thirds with the granulated sugar will be found 
delicious. 

Cream Dates 

Stone and split some small clean dates. Mold some white fon- 
dant, flavored with Burnett's Vanilla, into oblongs, press a date 
on each side and roll in powdered sugar. 

26 



Almond Kisses 

Take half a pound of shelled almonds, five cups of granulated sugar, 
two cups of water, one-half a teaspoonful of cream of tartar, and 
a little Burnett's Pistachio Extract. 

Blanch the almonds by putting them in scalding water, after 
which the skins will easily slip off. Dry them in a cloth and roll 
them to a paste on a marble slab or pastry board. Put the sugar, 
water, and cream of tartar on and cook until it will cream, testing 
it by rubbing a little of the syrup with a spoon in a saucer. Pour 
it out on a marble slab, strew in the almonds and work with a 
wooden paddle until it is cool enough to work with the hands. 
When it becomes stiff enough to drop, color it a very pale green 
with Burnett's Green Paste, and add a few drops of Burnett's 
Pistachio. Drop it in oblong-shaped kisses. It should be stiff 
enough to remain in shape, but if it becomes too stiff, add a few 
drops of hot water until it is of the proper consistency. Finish 
each kiss with the half of a pistachio stuck on top, the bright green 
side up. 

Cocoanut Cream Fudge 

Put on the fire in a granite-ware saucepan three-quarters of a cup 
of thin cream, one rounding tablespoonful of butter, two and a 
half cups of granulated sugar, and boil exactly five minutes, 
stirring constantly. Take from the fire, add one cup of dried co- 
coanut, and a teaspoonful and a half of Burnett's Orange Extract; 
and after it has become cold, beat it until it is thick. Turn into 
a buttered tin to the depth of a half an inch, and when cold, mark 
in squares. 

Maple Fudge 

Granulate enough maple sugar to make three cupfuls. Place 
this in a granite-ware saucepan with one cup of milk and a round- 
ing tablespoonful of butter, and allow it to cook, beating it con- 
stantly, until it boils away from the sides of the kettle, or until 
It makes a soft ball when dropped into cold water. When cooked, 
take it from the fire, let it become cool, add one teaspoonful of 
Burnett's Vanilla, and beat it until it is thick enough to drop 
into a buttered tin. Mark in squares. 

27 



Smith College Fudge 



Melt a quarter of a cup of butter. Mix together in a separate 
dish, one cup of white sugar, one cup of brown sugar, one-quarter 
of a cup of molasses, and one-half a cup of cream. Add this to the 
butter, and after it has been brought to a boil, continue boiling 
for two and a half minutes, stirring rapidly. Then add two squares 
of chocolate scraped fine. Boil this five minutes, stirring it first 
rapidly and then more slowly. After it has been taken from the 
fire, add two teaspoonfuls of Burnett's Vanilla, stirring constantly 
until the mass thickens. Pour it into a buttered pan and set it 
in a cool place. 

Chocolate Cream Fudge 

Put one rounding tablespoonful of butter into a granite-ware 
saucepan, and when it is melted add two-thirds of a cup of cream, 
and two cups of sugar. Heat the mixture to the boiling point, 
and then add two squares of chocolate^ and stir steadily until the 
chocolate is melted. Boil the mixture for thirteen minutes, then 
take it ofi" the fire and allow it to grow cool. Add one teaspoonful 
of Burnett's Vanilla, and beat it until it is creamy, and sugars 
slightly along the edge of the saucepan. Pour it into a buttered 
pan and when cool mark in squares. 

Raspberry Cream Fudge 

Put into a saucepan two and a half cups granulated sugar, three- 
fourths of a cup of thin cream, and one rounding teaspoonful of 
butter. Boil exactly five minutes, stirring constantly. Take from 
the fire, and set in a basin of cold water. Add two teaspoonfuls of 
Burnett's Raspberry and color with Burnett's Red Color Paste. 
Beat until thick, perhaps ten minutes; pour into a buttered tin, 
and when cool mark in squares. 

Cocoanut Kisses 

Put two cups of sugar, one cup of water, and a pinch of cream of 
tartar into a saucepan and cook to a thick syrup. Pour half the 
syrup into a small bowl, flavor with Burnett's Rose Extract, color 
with a little of Burnett's Rose Color Paste, and stir rapidly with 

28 



t^^/^ "^^ 







fr- 



Menu for a Buffet Lunch 

For a club or society 

Color scheme: red 

Table decorations: page jg 

Creamed chicken 

Creamed cheese and pimento sandwiches 

Marguerites: page 14. 

Little cakes, iced: page 14 

Punch : page J4 



m 







A dainty dish 
of fudge 



Colored peppermints 
and bonbons 




a teaspoon until It creams. Dip out on wax-paper and sprinkle a 
little shredded cocoanut on the top of each kiss. If the cream 
becomes too stiff add a very little hot water. The other half of 
the syrup may be flavored with Burnett's Extract of Almond, 
Pistachio, Lemon, or Orange, and colored with Burnett's Green, 
Yellow, or Orange Color Paste, according to the flavoring used. 

Buttercups 

To a pint of molasses, one-half a teaspoonful of salt, and one-half 
a cupful of boiling water, add a cupful of brown sugar. Then boil 
until a little of the mixture dropped into cold water is brittle. 
Then add a teaspoonful of Burnett's Vanilla and two tablespoon- 
fuls of butter. Pour into a buttered tin and when cool enough to 
handle, pull over a hook. Before stiffening, lay a small sheet of 
the candy about one and one-half inches wide and very thin; 
cover it over with a layer of vanilla-flavored fondant, and then 
over the fondant place another layer of the candy similar to the 
first, and cut in lengths of one inch with large shears. 



Popcorn Candy 



Boil together a cupful of maple syrup, a cupful of brown sugar, 
one-half cupful of water, and one teaspoonful of butter, until it 
becomes brittle when a little of the mixture is dropped in cold 
water. Then add two cupfuls of popcorn, one cupful of nut 
meats, a large pinch of salt, and a teaspoonful and a half of Bur- 
nett's Vanilla. While adding these last ingredients, be careful to 
stir the mixture as little as possible. Then pour into buttered tins, 
and when cool mark in squares. 

Butterscotch 

Place in saucepan two cups of molasses, one cup of sugar, and 
three-quarters of a cup of butter, and add one teaspoonful of 
Burnett's Almond Extract. Bring the ingredients to a boil, 
stirring constantly until the mixture will snap when chilled in ice 
water. It should take about fifteen minutes to bring the mixture 
to the proper stage. When done, pour it into a buttered pan. 
Mark in the desired shape when partly cool. When cold, com- 
plete the cutting, and wrap each piece in wax-paper. 

2g 



Turkish Paste 

Pour two cupfuls of boiling water over two ounces of sheet gela- 
tine. Place two pounds of granulated sugar in a granite-ware pan, 
and when it is dissolved, add the gelatine. Let the mixture come 
to a boil, and continue to boil for ten minutes. Take it off the 
fire, and add the juice of an orange and of half a lemon, one des- 
sertspoonful of Burnett's Orange Flower Water, and two teaspoon- 
fuls of Burnett's Orange Extract. Color with Burnett's Orange 
Color Paste. If desired, add pistachio or other nut meats. 
Wet a granite-ware pan with cold water, and pour in the mixture to 
the depth of an inch. Let it stand over night; then cut it in squares 
with a wet silver knife, and roll the pieces in confectioner's sugar. 
A delicious peppermint paste may be made by using the above rec- 
ipe, leaving out the Orange Flower Water and substituting a tea- 
spoonful of Burnett's Essence of Peppermint for the Orange Extract. 

Burnt Almonds 

Take one cup of shelled almonds, one cup of granulated sugar, one- 
half a cup of water, and one-half a teaspoonful of Burnett's Vanilla. 
Have ready a shallow pan with a handle. Prepare the syrup by 
boiling the sugar and water until it is a hot liquid, but not thick; 
add one-half a teaspoonful of Burnett's Vanilla; rub the almonds, 
which should be of the finest, in a cloth to remove the dust. Put 
a dozen or more in the saucepan, shake the saucepan over a gas 
jet or oil or gas stove until the almonds are hot. Have an assist- 
ant drip the syrup over them, a few drops at a time. The almonds 
will roll around in the saucepan and coat themselves with the 
sugar. If they stick together, separate them, and continue the 
process until they have a thick coating of the sugar. 
Filberts may be substituted for almonds. 

Nougatines 

Dissolve one and one-third ounces of gelatine in one cup of cold 
water. Heat and then add three cups of sugar gradually. Beat to 
a white cream, flavor with one tablespoonful of Burnett's Vanilla, 
add one cup of chopped nut meats, and turn into wet pans to cool. 

There are many other candies which can he made easily at home, for 
which we have not given the recipes here. If you write to the Home 
Candy Makers, Canton, Ohio, they will furnish you full directions 
for making candy at home on a scientific basis. 

30 



Miscellaneous 

Vanilla Sauce 

Boil one cupful of cream with a tablespoonful of sugar. When 
hot, stir in the yolks of three eggs and add one teaspoonful of 
Burnett's Vanilla. 



Snow Sauce 

Cream together two tablespoonfuls of butter, one cup of powdered 
sugar, and the yolk and white of an ^%g. When smooth, add a 
speck of salt and a teaspoonful of Burnett's Vanilla. Just before 
serving blend with a cup of whipped cream. Burnett's Lemon 
Extract may be used instead of Burnett's Vanilla in this sauce and 
in the vanilla sauce. 



Sherry Sauce 

Mix together one cup of sugar and a tablespoonful of corn starch. 
Add the mixture to one pint of boiling water, then add several 
thin slices of lemon and boil for ten minutes. Strain, and add a 
tablespoonful of sherry and a few drops of Burnett's Cinnamon 
Extract. 



Orange Sauce 

Cream one-half a cup of butter with a cup of powdered sugar, 
then add slowly four tablespoonfuls of orange juice and a little 
Burnett's Orange Extract. 



Custard Sauce 

Add to a pint of scalded thin cream the yolks of three eggs beaten 
with three tablespoonfuls of granulated sugar. Cook the mixture 
over boiling water until smooth, and flavor with a teaspoonful of 
Burnett's Vanilla. 

31 



Maple Sauce 

Place in a saucepan, two-thirds of a cup of cream, one tablespoon- 
ful of butter and a pound of broken maple sugar. Stir gently to 
prevent scorching, and boil until a little of the mixture dropped 
from the end of the spoon into cold water will form a soft ball. 
Keep the sauce hot and serve it hot. This sauce is particularly 
delicious when served with ice cream. Chopped nut meats may 
be added. 



L,emon Sauce 

Cream one-half a cup of butter with one and one-quarter cups of 
sugar. Add four tablespoonfuls of lemon juice, and one-half a 
teaspoonful of Burnett's Lemon Extract. Beat thoroughly. 
Heat over hot water, and when the sauce is ready to serve, add a 
little nutmeg. 



Chocolate Sauce 

Grate a quarter of a cake of chocolate and mix it with one-half a 
cup of sugar. Stir it into one and one-half cups of boiling milk. 
Cook the mixture until creamy, but do not boil it. Flavor with a 
teaspoonful of Burnett's Vanilla and serve with ice cream. 



Fruit Sauce 

Thicken one cup of fruit juice with a little arrowroot wet in cold 
water, and sweeten to taste. Boil for five minutes, and serve cold 
on ice cream. A small amount of fruit pulp added after the sauce 
is cold will improve it. 



Hard Sauce 

Cream one-half a cup of butter, adding gradually one cup of pow- 
dered sugar. Continue creaming until the sauce is very light. 
Flavor with one-half a teaspoonful of Burnett's Vanilla or Lemon 
Extract. 



32 



Mini Sauce 

Dissolve thoroughly one-quarter of a cup of granulated sugar in 
half a cup of cider vinegar, and add half a teaspoonful of Bur- 
nett's Essence of Spearmint. Color delicately with a little of 
Burnett's Green Color Paste. 

Mint Jelly 

Soak half a box of any plain granulated gelatine in one-half a cup- 
ful of cold water for five minutes. Add one cupful of sugar to 
the gelatine and pour two and one-half cupfuls of boiling water 
over it. Let it dissolve, then strain and cool. Add the juice of 
two lemons, a teaspoonful of Burnett's Essence of Spearmint, 
and color with Burnett's Green Color Paste. Then pour into a 
mold and allow it to harden. 



Vienna Chocolate 

Put one quart of milk into a double boiler and boil. Then put 
four ounces of unsweetened chocolate cut up in small pieces, 
three tablespoonfuls of hot water, and one cup of sugar into a 
granite-ware pan, and stir over a hot fire until glossy. Stir this 
mixture into the hot milk. Beat well with a whisk. Add one 
teaspoonful of Burnett's Vanilla. Serve at once, putting a table- 
spoonful of whipped cream, flavored with Burnett's Vanilla, into 
each cup, and then filling it up with the chocolate. 



Chocolate Syrup 

Into a saucepan put three tablespoonfuls of soluble chocolate, 
and pour on it slowly one pint of boiling water. Place on the fire 
and stir until the chocolate is dissolved. Then add one pint of 
sugar and stir until the mixture begins to boil. Allow it to boil 
for three minutes and then strain and cool. Add one tablespoon- 
ful of Burnett's Vanilla and keep in a cool place. This syrup 
can be used to flavor an eggnog; or by adding two tablespoonfuls 
of it to a little cream and aerated water, you can make a refresh- 
ing soda water. By adding a little ice cream you will have an 
ice cream soda. 

33 



Fruit Punch 

Boil together one quart of water and one pound of sugar for 
twenty minutes. Allow it to cool and then add the juice of three 
lemons and six oranges, and a cup of strong tea. Color with a 
little Burnett's Red Color Paste. Stand the punch In a closed 
jar on ice an hour or more. Then pour it into a bowl and add 
a few strawberries and some thin slices of oranges and lemons. 



Temperance Eggnog 



Beat the yolk and white of an Qg^ separately. Add to the beaten 
yolk a little sugar, a little Burnett's Vanilla, a pinch of salt, and 
two-thirds of a glass of milk. Then add the beaten white and stir 
together in a bowl. The amount of salt, sugar, and flavoring can 
best be determined by tasting, as the eggnog must be neither 
sweet nor salty, but with just a hint of each. If made as indi- 
cated above, the eggnog will be very palatable, highly nutritious 
and easily digested. 

Sardine Eclairs 

Prepare a cream-cake paste as follows: Boil together one-quarter 
of a cup of butter and half a cup of boiling water. Add one-half a 
cup of pastry flour, and stir vigorously to a smooth, uniform 
paste. Turn the mixture into a cool dish, and beat in, with a 
teaspoon or tube, first the yolk of an cgg^ and then a whole e.gg. 
Press some of the cream-cake paste on a buttered baking sheet in 
strips half an Inch wide, and two and one-half Inches long, in the 
shape of eclairs. Bake for about twelve minutes. 
When they are cooled, split them on one side and place between 
the pieces the following filling. Pound to a paste one-half a cup 
of sardines, freed from the skin, one-fourth a cup of butter, the 
hard-cooked yolks of four eggs, some tabasco sauce, a little salt, 
a quarter-teaspoonful of mustard, one-half a teaspoonful of lemon 
juice, and three drops of Burnett's Onion Extract; and press 
through a sieve. Add one-fourth of a cup of whipped cream, 
measured after whipping, and tint a delicate green with Burnett's 
Green Color Paste. Frost the eclairs with the following frosting: 
Melt one and one-half level tablespoonfuls of butter and stir into 
it an equal amount of flour. Add three-quarters of a cup of milk 
and let the mixture boil two minutes. Add one-half a tablespoon- 
ful of gelatine, softened in two tablespoonfuls of cold water, and 
tint a delicate green with Burnett's Green Color Paste. 

34 



Fish Timbale 

Pick one and one-half cupfuls of cooked fish very fine with a silver 
fork. To three yolks and two whites of eggs, add three-quarters 
of a teaspoonful of salt, three drops of Burnett's Onion Extract, 
and one-half teaspoonful of paprika, and beat until well mixed. 
Add the fish and mix again. Then add one and one-quarter 
cupfuls of thin cream, and mix again. Turn the mixture into a 
well buttered mold, and, putting many foldings of paper into a 
deep dish, set the mold on it and pour boiling water around the 
mold to half its height. The mixture should cook from twenty 
to thirty minutes in the oven until it is firm in the center. Care 
must be taken that the water does not boil. 
The fish should be served with 



Hollandaise Sauce 

Beat one-half a cup of butter to a cream, and then beat In the 
yolks of two or three eggs, one at a time. Add one-quarter of a 
teaspoonful of salt, and one-quarter of a teaspoonful of paprika, 
and half a cup of boiling water. Cook over hot water, stirring 
constantly until the sauce thickens. Then take it ofi" the fire. 
Add the juice of half a lemon, and a little Burnett's Green Color 
Paste. 

The sauce will curdle if cooked too long, but this fault can be 
remedied. In another saucepan melt a level tablespoonful of 
butter, and in it put a scant level tablespoonful of flour. Add 
one-third of a cup of white soup-stock or water, and stir the 
mixture until it boils. Then remove it from the fire and gradually 
beat it into the curdled sauce. This will make the sauce smooth. 



Boned Leg of Lamb^ Roasted 



Have the bone removed from a leg of lamb, and fill the opening 
thus left with bread dressing. Sew the ends to keep the dressing 
in place, and rub the outside with salt, pepper, and flour. Set 
it on a rack in a small baking pan, lay slices of bacon or salt pork 
on it, and let it cook for about an hour and a half, basting often 
with the fat in the pan, or with an extra supply of bacon or salt- 
pork fat. The pink skin and superfluous fat on the lamb should 
be removed before cooking. 

35 



Bread Dressing 

The bread used in this dressing should be baked for about twenty- 
four hours, after which it may be either grated or put through a 
colander. Add to one and one-half cupfuls of the grated crumbs 
one-third of a cupful of melted butter, four drops of Burnett's 
Onion Extract, a few drops of Burnett's Celery Extract, one-half 
a teaspoonful of thyme, one-half a lemon rind, grated, one table- 
spoonful of fine chopped parsley, one-half a teaspoonful of salt, one- 
half a teaspoonful of paprika, and mix them thoroughly together. 

Celery and Green Pepper Salad 

Wash and dry the inner stalks of a bunch of celery, and cut them 
into match-like pieces one and one-half inches long. Rub thor- 
oughly with a brush a large green pepper, to remove the sand 
that may be on it, and cutting it into halves, throw away the 
stem and seeds, and shred it. Add the shreds to the celery. 
Mix together one-half a teaspoonful of salt and one-quarter of a 
teaspoonful each of curry powder, mustard, and paprika. Add a 
tablespoonful and a half of vinegar and three drops of Burnett's 
Onion Extract, and mix thoroughly together. Then add four 
tablespoonfuls of oil, and mix again. Pour the dressing over the 
celery and pepper, and serve on a bed of crisp lettuce. 

A New Salad Dressing (No Oil^ 

Put the yolks of two eggs, three tablespoonfuls of sugar, one-half 
a teaspoonful of salt, and one tablespoonful of mustard into a 
bowl and beat them until they are creamy. Then add half a cup 
of milk or thin cream. Beat the whites of the two eggs stiff and 
add them to the other mixture. Heat a half a cup of vinegar 
and add it to the mixture, stirring thoroughly. Then cook until 
it is as thick as cream, stirring all the time; take the dressing from 
the fire and add one-half a teaspoonful of Burnett's Celery Ex- 
tract. This dressing will be found delicious on any salad. 



Claret Sauce for Ice Cream 



Stir a cupful of sugar in half a cupful of water until the sugar dis- 
solves. Then cover and let it boil two or three minutes. Then 



36 



remove the cover and let it boil for two or three minutes, then 
let it cool. When ready to serve, add one-third of a cupful of 
claret. 

Pour one-third of a cupful of brandy or sherry over a cup of sul- 
tana raisins, and allow them to stand over night. 
Beat one cup of heavy cream until it is firm. 
When the dessert is ready to serve, place in a long stemmed glass 
a large spoonful of the claret syrup, then a large spoonful of the 
ice cream. Make a little depression in the center, and place therein 
a few of the raisins. Then add a little more ice cream, place a 
spoonful of the whipped cream on top, and pour over it a second 
spoonful of the sauce. 

Strawberry, raspberry or grape juice may be used in place of the 
claret. In this case the red may be intensified with a little Bur- 
nett's Red Color Paste. 

Pistachio Ice Cream Sundae 

For the ice cream, use the recipe for pistachio ice cream: page i8. 
For the sauce, use the recipe just given. 

Chicken Soup 

Scald one quart of chicken broth over hot water. Add two table- 
spoonfuls of quick-cooking tapioca, and let it cook until trans- 
parent. 

Meanwhile cook over hot water one pint of milk with two slices 
of onion, one stalk of celery, six slices of carrot, and two branches 
of parsley. Strain the milk into the broth, add salt and pepper 
as needed, and stir in the yolks of two eggs, beaten and mixed 
with one-half a cupful of cream. Let the mixture thicken slightly, 
but without boiling. 

Beat dry the whites of two eggs with one-quarter teaspoonful of 
salt. Tint them with Burnett's Yellow Color Paste when about 
half beaten. Then pour the soup into cups and place a little of 
the tinted whites on top of the soup in each cup. 

Pineapple Salad 

Beat together the yolks of two eggs, a teaspoonful of salt, a tea- 
spoonful of mustard, and a tablespoonful of powdered sugar. 

37 



Add one-half pint of thick cream and cook the mixture in a double 
boiler until it will coat a spoon. After it is cool, add a table- 
spoonful of vinegar and stir it thoroughly. 

Cut in small squares half a dozen slices of pineapple. Arrange 
them on crisp lettuce, and pour the above dressing over them. 
The dressing is a delicious one for tomato or lettuce salad also, 
provided the sugar is left out. 



Hints 



Extracts particularly well adapted for flavoring whipped cream 
are Burnett's Vanilla, Rose, Pistachio, and Almond. Excellent 
combinations for flavoring cake are Burnett's Almond and Vanilla, 
Burnett's Orange and Vanilla, and Burnett's Rose and Vanilla. 
Burnett's Orange Extract combines deliciously with cocoanut in 
fudge and frostings. 

A few drops of Burnett's Celery Extract added to Cream of Po- 
tato Soup, or to stufiings, dressings, or gravies, will greatly im- 
prove them. 

Soups, gravies, and salad dressings gain a piquant flavor from a 
few drops of Burnett's Onion Extract. This extract is labelled 
'imitation' because it is made from garlic. It is impossible to 
get a satisfactory extract from the onion itself. 

A few drops of Burnett's Rose Flower Water in finger-bowls makes 
the water delightfully fragrant. 

It is impossible to make a satisfactory extract from pistachio 
nuts, because their flavor is not sufficiently pronounced. Bur- 
nett's Pistachio Extract is therefore labelled * imitation', although 
it is made from perfectly wholesome vegetable substances. It 
gives a flavor exactly simulating that of the nuts. 

Two drops of Burnett's Essence of Peppermint or Spearmint 
added to a glass of Lemonade makes a delicious summer drink, 
cooling and refreshing. 



3S 



In spiced fruit or pickles, use Burnett's Clove, Cinnamon, Nut- 
meg or Ginger instead of spices. Burnett's Spice Extracts are 
uniform in strength, whereas the spices themselves often vary. 

Half a teaspoonful of Burnett's Almond to a quart of preserved 
peaches will improve them greatly. 

Half a teaspoonful of Burnett's Ginger or Cinnamon added to 
the syrup will greatly improve steamed apples. 

You can make your apple sauce much more delicious by adding 
half a teaspoonful of Burnett's Cinnamon or Nutmeg to each 
quart. 



The Decorations 

used on the tables shown in this book are from the Dennison 
Manufacturing Company. They are stock goods, obtainable from 
any dealer, the specifications and prices being as follows: 



Green Table 

One Dennison damask table cover No. 2 ^.15 

Smilax per yard .15 

Dennison carnations No. 10 per dozen .50 

Dennison candle shades No. 114 each .15 



Red Table 

One Dennison lunch set No. 160 $ -50 

One fold of Dennison crepe No. 81 10 

May-basket ice cups each .15 

Red tissue roses each .15 

Red tissue rosebuds each .05 



39 



Burnett's Flavoring 
Extracts 

The standard for every flavoring purpose 

Vanilla Pistachio Anise Onion 
Lemon Violet Ginger Celery- 
Orange Strawberry Peppermint Nutmeg 
Almond Raspberry Wintergreen Clove 
Rose Pineapple Spearmint Cinnamon 

Cherry 

Burnett^s Color Pastes 

The standard for every cooking purpose 

Orange Blue Yellow Chestnut 

Caramel Violet Scarlet Red 

Rose Green 

Nothing else made for the same purpose in any way compares 
with Burnett's Color Pastes. A sample of every batch is sent to 
the government chemists for analysis, and the batch is released 
for sale only on their endorsement of its absolute purity. Our 
color pastes are much stronger than liquid colors, tasteless, fast 
to light, easily soluble in liquids, unchanged by fruit acids or high 
temperatures, and are in such convenient form that there is no 
waste nor dirt. 

If your dealer cannot supply you, send 35 cents for a two-ounce 
bottle of any flavoring extract, or 10 cents for a sample jar of 
any color paste. The books Vanilla and Other Flavoring Extracts 
and Sixteen Recipes will be sent on request. 



Joseph Burnett Company 

36 India Street 
Boston, Massachusetts 
40 



